RECIPE: Roselin's Rsdpberry Bars

cookingrvcMay 18, 2004

I just made Roselin's Raspberry bars to bring to the office tomorrow. A tiny taste told me they'll be a hit. Been saving this in my to try pile for a while; glad I did. Easy and fast.

Don't know the original source, but Roselin's who posted it, so I am attaching her name to it.

Here it is again:

Roselin's Raspberry Bars

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 Cups ½ Cups All-purpose flour

1 C Sugar

1 C. Chopped pecans or walnuts

1 C Butter -- softened

1 Egg

1 Jar raspberry preserves -- (10 oz.)

Grease a 9 x 13" baking pan.

In a large mixing bowl, combine all ingredients except preserves.

Beat at low speed until mixture is crumbly, about 2 - 3 minutes.

Reserve 1 ½ cups of crumb mixture.

Press remaining crumb mixture into baking pan.

Spread preserves to within ½" from edges of the unbaked crumb mixture.

Crumble remaining crumb mixture over preserves.

Bake for 40 - 50 minutes or until lightly browned.

Cool completely and cut into bars.

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roselin32

Cookingrvc,
The source is the American Cancer Society's "VIP For All Seasons Cookbook". I have several of their cookbooks and have been very pleased with every recipe I have tried.
They are equally as good with other preserves like Apricot or Peach.
And the recipe only calls for the 21/2c flour (no additional 1/2c).
Hope you all enjoyed them
RL`

    Bookmark   May 19, 2004 at 8:43AM
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cookingrvc

Thanks Roselin, the 1/2 cup was a typo.

As predicted, they were gone in a flash, with many folks seeking me out to say how good they were.

Sue

Here's the corrected Recipe...
Raspberry Bars
Source: American Cancer Society's "VIP For All Seasons Cookbook"

Compliments of Roselin.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 Cups All-purpose flour
1 C Sugar
1 C. Chopped pecans or walnuts
1 C Butter -- softened
1 Egg
1 Jar raspberry preserves -- (10 oz.)

Grease a 9 x 13" baking pan.

In a large mixing bowl, combine all ingredients except preserves.
Beat at low speed until mixture is crumbly, about 2 - 3 minutes.

Reserve 1 ½ cups of crumb mixture.

Press remaining crumb mixture into baking pan.
Spread preserves to within ½" from edges of the unbaked crumb mixture.
Crumble remaining crumb mixture over preserves.

Bake for 40 - 50 minutes or until lightly browned.
Cool completely and cut into bars.

    Bookmark   May 19, 2004 at 1:46PM
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ginger_st_thomas

That's in my tea party file already.

    Bookmark   May 19, 2004 at 6:42PM
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glenda_al

I made these this weekend. Copied from Food Network

Cookie Dough Raspberry Bars
1 package (18-ounces) refrigerated sugar cookie dough, softened (recommended: Pillsbury)
3/4 teaspoon lemon extract
1/2 cup seedless raspberry jam
1/4 cup chopped pecans
Preheat oven to 350 degrees F. Line an 8-inch square glass baking dish with enough foil so there is an overhang on 2 sides. Mix cookie dough with lemon extract, kneading to combine. With damp fingers, press 2/3 of dough into bottom of prepared baking dish. Spread jam over dough. Crumble remaining dough evenly over top of jam. Scatter pecans over top. Bake for 30 to 35 minutes or until browned around edges and cooked through in center. Let cool in pan. Lift edges of foil to remove bars. Cut into 2-inch squares or diagonally into pennant shapes

    Bookmark   June 15, 2004 at 11:03AM
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weed30

Um....what temperature do you bake them Roselin? It never says. I'm going to guess 350...making them right now.

    Bookmark   July 27, 2004 at 1:32PM
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roselin32

That's right, Weed. It is 350° for 40-50 minutes.
RL`

    Bookmark   July 27, 2004 at 7:34PM
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Virginia7074

Hey - I have that cookbook! I'll have to dig it out for a second look. The bars sound good.

    Bookmark   July 27, 2004 at 9:29PM
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roselin32

Virginia, it is a great cookbook. I've made a number of recipes from it and all have been excellent.
RL`

    Bookmark   July 28, 2004 at 3:39PM
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alice62

I made Roselin's Raspberry bars for dh to take to work this morning, they were a huge hit! He said they were gone in seconds. Thanks for sharing this recipe, it was so easy.
alice

    Bookmark   July 29, 2004 at 6:23PM
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roselin32

Glad to hear you had the same experience I've had to this recipe-it is always a hit. The original recipe calls for an 8 or 9" pan but that was too thick so I started using the 9x13" and they are much better-and make so many more~
Thanks for the feedback.
RL`

    Bookmark   July 30, 2004 at 8:56PM
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weed30

They were really easy and tasty! The only thing I will do different in the future is add more raspberry jelly. I am a real "goo" person and would like more in these bars :)

    Bookmark   August 16, 2004 at 10:23AM
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roselin32

Weed, the recipe calls for raspberry preserves (jam) as opposed to jelly but I've been known to use most of an 18 oz jar!! LOL
RL`

    Bookmark   August 19, 2004 at 10:46AM
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weed30

Ooops, I did use preserves, not jelly :)

    Bookmark   August 23, 2004 at 9:14AM
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cookingrvc

This is a recipe that one of the younger techies still talks about. He absolutely loves raspberry anything. I may be too old for him (how did that happen) but he would fix my puter for a bite. Hmmm, how the times have changed.

Sue

    Bookmark   August 26, 2004 at 9:18PM
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roselin32

Sue, my Techies love it when I bake for them. Have never made these for them but might just have to do that. Glad to hear they are so popular.
RL`

    Bookmark   August 28, 2004 at 8:54PM
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ginger_st_thomas

Made these to take in to work yesterday & they were inhaled! Thanks, Roselin.

    Bookmark   October 8, 2004 at 6:09AM
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roselin32

You are good to your co-workers, Ginger-glad they liked them.
RL`

    Bookmark   October 8, 2004 at 9:49AM
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barbara52

Finally made these, after months of having them on the "to try" list. They were a big hit! I used an entire 400 gram jar of raspberry jam. I think 10 oz is about 280 grams, so there was PLENTY of filling !

    Bookmark   December 7, 2004 at 10:11AM
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roselin32

Glad you liked them, Barbara; my husband likes them with apricot or peach preserves too.
RL`

    Bookmark   December 7, 2004 at 11:01AM
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ginger_st_thomas

Apricot! Great idea!

    Bookmark   December 7, 2004 at 5:57PM
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jenn

I'm going to make these this weekend with raspberry jam.

Some other time I'll make them with apricot jam and add a little almond flavoring to the dough. I'm surprised there's no vanilla in this recipe but from the rave reviews it sounds like it doesn't need it!

    Bookmark   August 25, 2006 at 11:07AM
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jenn

These are yummy!! We didn't have any raspberry preserves (I thought we did) so I used a jar of blackberry jam. I used the food processor to mix the dough, and I accidently over-processed it so it wasn't crumbly and I wasn't sure how to measure the 1-1/2 cups to set aside. I did my best and ended up placing tiny pieces of the dough over the top to cover the whole thing and found that I eye-balled the measurement quite well. Hubby and I just shared a few pieces and loved them.

I like to tinker with recipes for cookies so next time I want to try peach preserves with chopped almonds and sprinkle some cinnamon sugar on top before baking.

Our butter wasn't quite fresh (it's been in the freezer since '03, LOL), but that didn't seem to affect the outcome, at least not noticeably. :-)

Jen

    Bookmark   August 26, 2006 at 7:03PM
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jenn

Or, how about orange marmalade with melted dark chocolate drizzled on the top? The dough is delicious, very shortbread like. It's a keeper.

    Bookmark   August 27, 2006 at 1:27PM
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